Looking for a dish that brings vibrant Mediterranean flavors to your dinner table? Look no further than Sun Dried Tomato Pesto St￭ Chicken! This recipe marries succulent chicken breasts with a rich, flavorful filling made from sun dried tomatoes and homemade pesto sauce. Each bite is a delightful explosion of savory goodness that elevates your traditional chicken dinner to gourmet status.
1/2 cup sun dried tomatoes in oil, drained and chopped
1/4 cup pine nuts (toasted if desired)
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup olive oil (adjust based on desired consistency)
1 tablespoon lemon juice
Salt and pepper, to taste
Instructions
Preheat your oven to 375°F (190°C).
In a food processor, combine the basil, sun dried tomatoes, pine nuts, Parmesan cheese, garlic, lemon juice, salt, and pepper. Pulse until finely chopped. With the processor running, slowly add the olive oil until smooth and well combined.
Use a sharp knife to create a pocket in each chicken breast by slicing horizontally without cutting all the way through.
Season the inside of each chicken pocket with salt and pepper. Spoon about 2-3 tablespoons of sun dried tomato pesto into each pocket.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the st￭ chicken breasts for 3-4 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes before slicing. Serve warm, drizzled with any remaining pesto.
